White Bean Dip Recipe

For all you serious snackers out there

From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 large clove of garlic

1 medium jalapeno, seeded

2 (15-ounce) cans cannellini beans, drained

3/4 cup plain low-fat yogurt

4 teaspoons fresh lime juice

3/4 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon cayenne

1 medium tomato, seeded, chopped

2 teaspoons fresh parsley

TO PREPARE:

* Process the garlic and jalapeno in a food processor until finely chopped. Rinse the beans and drain. Add the beans to the food processor. Process until a paste forms. Scrape down side of the processor bowl. Add the yogurt, lime juice, cumin, salt and cayenne. Process until smooth. Spoon into a bowl.* Reserve a small portion of the tomato and parsley. Stir the remaining tomato and parsley into processed bean mixture.* Chill, covered, in the refrigerator.* Heat in a double boiler over hot water at serving time. Spoon into a serving bowl. Sprinkle with the reserved tomato and parsley. Serve with corn chips.SERVES: 32